Turkey and Black Bean Casserole
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 266.9
- Total Fat: 6.2 g
- Cholesterol: 60.8 mg
- Sodium: 674.4 mg
- Total Carbs: 24.9 g
- Dietary Fiber: 6.2 g
- Protein: 25.3 g
View full nutritional breakdown of Turkey and Black Bean Casserole calories by ingredient
Introduction
This recipe is a modification to one I tried before, Quinoa Black Bean Casserole. It was okay, but some adjustments had to be made if my family was ever going to eat it again. Since I didn't have quinoa, and had a pound of ground turkey in the fridge that had to be used, I made some changes. It came out so good, I received more compliments from my husband than I've heard in a very long time! Definitely keeping this one handy!Since I made this on a whim, I guessed as some ingredients, so feel free to play around! Enjoy! This recipe is a modification to one I tried before, Quinoa Black Bean Casserole. It was okay, but some adjustments had to be made if my family was ever going to eat it again. Since I didn't have quinoa, and had a pound of ground turkey in the fridge that had to be used, I made some changes. It came out so good, I received more compliments from my husband than I've heard in a very long time! Definitely keeping this one handy!
Since I made this on a whim, I guessed as some ingredients, so feel free to play around! Enjoy!
Number of Servings: 8
Ingredients
-
2 tablespoons oil
2 Sweet Potatoes, shredded
2 tablespoons ground cumin, divided
1 pound Ground Turkey
1 teaspoon Basil
Salt and pepper to taste
1 (15.5 ounce) can Black Beans, drained and rinsed
1 (15.5 ounce) can White Beans, drained and rinsed
1.5 cups shredded cheddar cheese, divided
1 egg, slightly beaten
1 cup salsa
Tips
For the salsa, I used a peach salsa, I believe Newman's own, medium. For the cheese, the original recipe called for cheddar, but I used half swiss and half cheddar blend - basically, what I had left.
Directions
1. Preheat oven to 350 degrees, and prepare 13 x 9 casserole dish with spray.
2. Heat oil in large skillet on medium heat. Add shredded sweet potatoes, and stir in 1 tablespoon ground cumin; stir and cook until tender, about 10 minutes. When cooked completely, add to large mixing bowl to cool.
3. In the same skillet as the sweet potatoes were cooked, cook the ground turkey until no longer pink. Add basil, salt and pepper, and add to large mixing bowl with the sweet potatoes to cool.
4. Add the remaining ingredients to the mixing bowl: black beans, white beans, 1 cup shredded cheddar cheese, egg and salsa; mix all ingredients well.
5. Place mixture into casserole dish so it is even, and sprinkle remaining 1/2 cup shredded cheddar cheese on top.
6. Cook for 30-45 minutes at 350 degrees uncovered - closer to 45 minutes if you want the cheese on top browned; let cook before serving.
Serving Size: 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user PAMELA.FOSTER.
2. Heat oil in large skillet on medium heat. Add shredded sweet potatoes, and stir in 1 tablespoon ground cumin; stir and cook until tender, about 10 minutes. When cooked completely, add to large mixing bowl to cool.
3. In the same skillet as the sweet potatoes were cooked, cook the ground turkey until no longer pink. Add basil, salt and pepper, and add to large mixing bowl with the sweet potatoes to cool.
4. Add the remaining ingredients to the mixing bowl: black beans, white beans, 1 cup shredded cheddar cheese, egg and salsa; mix all ingredients well.
5. Place mixture into casserole dish so it is even, and sprinkle remaining 1/2 cup shredded cheddar cheese on top.
6. Cook for 30-45 minutes at 350 degrees uncovered - closer to 45 minutes if you want the cheese on top browned; let cook before serving.
Serving Size: 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user PAMELA.FOSTER.